filettata

Filettata is a term used in Italian cuisine to describe a dish or preparation based on a fillet, typically a boneless, center-cut portion of meat or fish that has been trimmed to a uniform thickness. The word derives from filetto, meaning fillet, and is commonly seen on menus to indicate a filleted portion rather than a bone-in slice.

Proteins commonly prepared as filettate include beef fillet (filetto di manzo, often from the tenderloin), pork tenderloin (filetto di maiale), and various fish fillets such as branzino or spigola, as well as merluzzo. The fillet is usually trimmed of fat and connective tissue and can be served whole or sliced, depending on the recipe and portion size.

Preparation typically emphasizes quick, high-heat methods to preserve tenderness. Common techniques are pan-searing, grilling, or sautéing. Fillets may be seasoned simply with salt and pepper or enriched with olive oil or butter and finished with sauces or reductions, such as lemon-butter, mushroom, or peppercorn sauces. Resting briefly after cooking helps retain juices. In some preparations, the fillet is sliced into medallions or thin strips for faster service.

Variations are regional and depend on the protein; the term functions as a generic descriptor rather than a single standardized recipe. In menus, filettata signals a focus on a lean, tender fillet and on the quality of the meat or fish, rather than on a specific method alone.